The Best Homemade German Chocolate Cake Recipe

Introduction

Indulge in the timeless delight of a classic German chocolate cake! This recipe promises layers of incredibly moist chocolate cake, perfectly complemented by the star: a luscious coconut-pecan frosting. Get ready to bake a truly decadent and impressive dessert that will have everyone asking for seconds.

Why You’ll Love This German Chocolate Cake

• You’ll achieve a marvelously rich and moist German chocolate cake every single time.
• Master the iconic coconut-pecan frosting, a textural and flavorful dream.
• This German chocolate cake flavor is absolutely irresistible, balancing chocolate, coconut, and nuts.
• It’s the perfect centerpiece for birthdays, holidays, or any special occasion.
• This recipe is easier to make than it looks, even for beginner bakers!
• You’re guaranteed to impress your friends and family with your baking skills.

Ingredients

For the Chocolate Cake:

• 2 cups granulated sugar (400 g)
• 1 3/4 cups all-purpose flour (210 g)
• 3/4 cup unsweetened cocoa powder (75 g)
• 1 1/2 teaspoons baking powder (6 g)
• 1 1/2 teaspoons baking soda (7.5 g)
• 1 teaspoon salt (5 g)
• 2 large eggs
• 1 cup buttermilk (240 ml)
• 1/2 cup vegetable or canola oil (120 ml)
• 2 teaspoons vanilla extract (10 ml)
• 1 cup boiling water (240 ml)

For the Coconut-Pecan Frosting:

• 1/2 cup light brown sugar (100 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 cup butter (115 g)
• 3 large egg yolks
• 3/4 cup evaporated milk (180 ml)
• 1 Tablespoon vanilla extract (15 ml)
• 1 cup chopped pecans (120 g)
• 1 cup shredded sweetened coconut (80 g)

For the Chocolate Buttercream Frosting:

• 1/2 cup butter (115 g)
• 2/3 cup unsweetened cocoa powder (65 g)
• 3 cups powdered sugar (360 g)
• 1/3 cup evaporated milk (80 ml)
• 1 teaspoon vanilla extract (5 ml)

Notes & Substitutions:

For best results, use room temperature ingredients to ensure proper emulsification. If you don’t have buttermilk, use 1 cup of milk plus 1 tablespoon of lemon juice or vinegar. Applesauce can replace oil for added moisture. Use Dutch-process cocoa for a darker color, or natural cocoa for a brighter chocolate flavor. Walnuts can substitute pecans, or nuts can be omitted entirely. If you are at a high altitude, add 1-2 tablespoons of flour to the cake batter.

Equipment

• Two 8 or 9-inch round baking pans are essential.
• Use parchment paper rounds for easy cake removal.
• You’ll need large mixing bowls to prepare the batter and frosting.
• A medium saucepan is needed for the coconut-pecan frosting.
• Whisk and rubber spatula for mixing and scraping.
• An electric mixer (stand or hand) makes frosting a breeze.
• Wire cooling racks are important for cooling the cake layers.
• A serving platter or cake stand for presentation.
• Optional: Piping bags and tips for decorating.

Instructions

For the Cake:

1. Preheat your oven to 375°F (190°C) and grease and flour two 8 or 9-inch round cake pans. Line the bottoms with parchment paper rounds.
2. In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract. Mix well until combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Stir in the boiling water until the batter is smooth (it will be thin).
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.

For the Coconut-Pecan Frosting:

1. In a medium saucepan, combine the light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
2. Bring the mixture to a low boil over medium heat, stirring constantly.
3. Cook for several minutes, stirring constantly, until the mixture thickens.
4. Remove the saucepan from the heat and stir in the vanilla extract, chopped pecans, and shredded coconut.
5. Allow the frosting to cool completely before using.

For the Chocolate Buttercream Frosting:

1. Melt the butter in a bowl.
2. Stir in the cocoa powder until smooth.
3. Alternately add the powdered sugar and evaporated milk, beating until a smooth and spreading consistency is achieved.
4. Stir in the vanilla extract.
5. Adjust the consistency by adding a small amount of additional milk or powdered sugar, as needed.

Cake Assembly:

1. Place one cake layer on your serving stand or plate.
2. Spread a thin layer of chocolate buttercream frosting over the top of the cake layer.
3. Spoon half of the coconut-pecan frosting over the chocolate frosting layer, spreading it into a smooth layer, leaving about ½ inch between the filling and the edge of the cake.
4. Stack the second cake layer on top of the first.
5. Frost the entire cake with the remaining chocolate buttercream frosting.
6. Spoon the remaining coconut-pecan frosting on top of the cake.

Now you have a delicious German chocolate cake.

Pro Tips & Troubleshooting

Make sure all your ingredients are at room temperature for best results. Measure your flour correctly by spooning it into the measuring cup and leveling it off. Avoid overmixing the cake batter, as this can result in a tough cake. Check for doneness carefully using a toothpick. Cool the cakes completely before frosting to prevent the frosting from melting. If your frosting is too thick, add a little liquid; if it’s too thin, add a little powdered sugar. Use piping tips to decorate your German chocolate cake with flair! Buttermilk helps to keep the cake nice and moist.

Serving, Storage & Variations

Serving Suggestions:

Serve slices of this delicious German chocolate cake at room temperature for the best flavor. It pairs perfectly with a cup of coffee or a glass of cold milk. Garnish with fresh berries or a dollop of whipped cream for an extra touch.

Storage:

Store the German chocolate cake covered at room temperature for 1-2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing Instructions:

Freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. You can also freeze frosted slices individually wrapped. Thaw overnight in the refrigerator.

Variations:

Make German chocolate cake cupcakes instead of a cake. Add coffee or espresso powder to the batter for a mocha flavor. Use different nuts like walnuts or almonds in the frosting. Try making the cake with only coconut-pecan frosting (no chocolate buttercream).

Nutrition

Here’s a general idea of the nutritional content per serving (estimated for 15 servings):

Please note that these values are approximate and can vary based on specific ingredients and portion sizes.

FAQ (Frequently Asked Questions)

What is German Chocolate Cake? Despite its name, German chocolate cake is an American creation featuring a mild chocolate cake and coconut-pecan frosting.

As Wikipedia explains, the cake is named after Samuel German, an American baker who developed a type of dark baking chocolate in 1852, not after the country of Germany, which is a common misconception about the origin of German chocolate cake.

Can I make this cake ahead of time? Yes, you can bake the cake layers and make the frostings a day in advance. Store them separately until ready to assemble.

How long does German Chocolate Cake last? German chocolate cake will last for 1-2 days at room temperature or up to 5 days in the refrigerator.

Why is my cake dry? Overbaking, using too much flour, or not enough liquid can cause a dry cake. Be sure to measure accurately and avoid overbaking.

Can I use a different frosting? Yes, cream cheese frosting is a popular and delicious alternative to chocolate buttercream.

Is it actually from Germany? No, the name comes from Sam German, an American baker who developed a type of baking chocolate.

Conclusion

This German chocolate cake recipe delivers a symphony of flavors and textures, from the moist chocolate layers to the rich and nutty coconut-pecan frosting. Don’t be intimidated; this cake is achievable for bakers of all levels. Go ahead and bake this perfect centerpiece for your next celebration. We’d love to hear how it turns out, so please leave a comment and share your creation!

The Best Homemade German Chocolate Cake Recipe

This classic German Chocolate Cake features moist chocolate cake layers, a rich coconut-pecan filling, and a decadent chocolate frosting. Perfect for any special occasion, this homemade recipe delivers an authentic and delicious dessert.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 12 servings

Calories 550 kcal

Equipment

• Oven
• Round baking pans
• Large bowl
• Medium saucepan
• Wire racks
• Serving plate

Ingredients

  

Cake

• 2 cups granulated sugar (400 g)
• 1 3/4 cups all-purpose flour (210 g)
• 3/4 cup unsweetened cocoa powder (75 g)
• 1 1/2 teaspoons baking powder (6 g)
• 1 1/2 teaspoons baking soda (7.5 g)
• 1 teaspoon salt (5 g)
• 2 large eggs
• 1 cup buttermilk (240 ml)
• 1/2 cup oil (vegetable or canola oil) (120 ml)
• 2 teaspoons vanilla extract (10 ml)
• 1 cup boiling water (240 ml)

Coconut-Pecan Filling

• 1/2 cup light brown sugar (100 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 cup butter (115 g)
• 3 large egg yolks
• 3/4 cup evaporated milk (180 ml)
• 1 Tablespoon vanilla extract (15 ml)
• 1 cup chopped pecans (120 g)
• 1 cup shredded sweetened coconut (80 g)

Chocolate Frosting

• 1/2 cup butter (115 g)
• 2/3 cup unsweetened cocoa powder (65 g)
• 3 cups powdered sugar (360 g)
• 1/3 cup evaporated milk (80 ml)
• 1 teaspoon vanilla extract (5 ml)

Instructions

 

Cake

• Preheat oven to 375°F and grease two 8 or 9-inch round baking pans, optionally lining the bottoms with parchment paper.
• Combine dry ingredients in a large bowl. In a separate bowl, mix eggs, buttermilk, oil, and vanilla, then add to dry ingredients. Stir in boiling water until the thin batter is combined, then pour into prepared pans.
• Bake for 25-35 minutes until a toothpick comes out clean. Cool cakes in pans for 5 minutes, then invert onto wire racks to cool completely.

Coconut-Pecan Filling

• In a saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Bring to a low boil over medium heat, stirring constantly until the mixture thickens.
• Remove from heat, stir in vanilla, pecans, and coconut, then cool completely before applying to the cake.

Chocolate Frosting

• Melt butter and stir in cocoa powder. Gradually beat in powdered sugar and evaporated milk until the frosting reaches a spreading consistency, adjusting with more milk or sugar as needed, then stir in vanilla.

Assembly

• Place one cooled cake layer on a serving stand or plate.
• Spread a thin layer of chocolate frosting over the first cake layer, then spoon half of the cooled coconut-pecan filling on top, leaving a ½-inch border.
• Place the second cake layer on top and spread the remaining chocolate frosting over the entire cake.
• Spoon the remaining coconut-pecan filling onto the top of the cake.

Notes

Ensure all cake layers and fillings are completely cooled before assembly for best results. The cake batter will be thin, which is normal. Adjust frosting consistency by adding small amounts of milk or powdered sugar as needed.